Asian Turkey Lettuce Wraps (Printable Version)
Tasty ground turkey, fresh vegetables, teriyaki sauce, and crisp lettuce create a bright, flavorful bite.
# Ingredients:
→ Teriyaki Sauce
01 -
120 ml low sodium soy sauce
02 -
60 ml water
03 -
30 ml red wine vinegar
04 -
13 g brown sugar
05 -
13 g granulated sugar
06 -
10 g minced garlic
07 -
2 g ground ginger
08 -
8 g cornstarch
09 -
30 ml warm water (for cornstarch slurry)
→ Lettuce Wrap Filling
10 -
15 ml vegetable oil
11 -
450 g ground turkey
12 -
100 g finely chopped broccoli
13 -
2 large carrots, peeled and grated
14 -
80 g diced onion
15 -
20 g minced garlic
16 -
8 large lettuce leaves (Romaine, Iceberg, or Butter Lettuce recommended)
# Steps:
01 -
Combine soy sauce, 60 ml water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger in a saucepan. Whisk over medium heat until sugars are dissolved.
02 -
In a small bowl, mix cornstarch with 30 ml warm water until fully dissolved. Gradually whisk the slurry into the simmering sauce and cook until thickened. Remove from heat.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and sauté until softened.
04 -
Add ground turkey and minced garlic to the skillet. Cook, breaking up the meat, until the turkey is partially cooked. Add grated carrots and chopped broccoli halfway through; continue to cook until turkey is fully cooked and vegetables are tender.
05 -
Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Stir thoroughly and simmer for 5 minutes to blend flavors.
06 -
Spoon generous portions of the turkey filling into each lettuce leaf. Serve immediately while warm.
# Notes:
01 -
Use any fresh lettuce with sturdy leaves for best results. Sauce can be made in advance and stored refrigerated for up to three days.